I've been thinking about this Pan Sausage BBQ today and what I need to say is this. It was every bit as good as FAT said it would be HOWEVER, "for me" it never lost it's identity as Breakfast Sausage. Now the Wiffy didn't feel the same about it, she would eat it 24/7. Just wanted to let Y'all know this so you wouldn't get the wrong expectations. Do it and ENJOY OH, and have a great weekend "Grillin, Chillin or what ever floats yer boat"

honestly, Pal, I did not check it - - - - I knew it was done enuff and had it "screamed" when I cut it or bled any - - - it would have gone back on the ECB - - - but after 2.5 at both sides of 275, I felt comfortable in pulling and resting

So OUP, this is the result of your inspiration. We smoked a couple of breakfast sausage rolls ourselves today, on my recently re-modified ECB. The bigger one was Jimmy Dean (@16 oz) and the smaller one was Jones (@12 oz). We just used a black pepper and brown sugar coating. I smoked it for 2-3/4 hours around 225 F (I had to "relearn" the ECB a little bit, with my new top vent & cover gasket) using a couple of small apple wood chunks. I took them out when the big Fattie read 165 F.

They taste pretty good, though I think Jimmy Dean is superior to Jones (that's all we can find around here). Now we have them sliced up and ready to use for breakfasts.

Looks great guys but the Inspiration credit must go to FAT - - - - WE have just carried on in pretty decent fashion I'm thinking. Outlaw's got two going also. On the brown sugar not sticking, I thought long and hard on that very thing before I ever started mine and decided that I would spread the brown sugar down in adequate rediness and then I put the black pepper on top of the sugar. I also coated the ends before I rolled the log in it and I let it set at room temp and get a little moisture seeping before coating it. Maybe someone else has some tricks or ideas but that worked well for me.